Butternut Squash Apple Bake is a warm, comforting side dish that blends sweet and savory flavors in the best possible way. With tender roasted squash, soft baked apples, warm spices, and a hint of maple or brown sugar, this dish is the perfect companion to fall and holiday meals.
Why I Love This Recipe
I love this recipe because it’s simple, seasonal, and filled with natural sweetness. The butternut squash becomes caramelized and buttery as it bakes, while the apples break down just enough to become soft and juicy. Together with a touch of cinnamon, nutmeg, and maple syrup, the flavors feel nostalgic and festive. It’s the kind of dish I can serve with roasted chicken, turkey, pork, or even enjoy on its own for a light autumn lunch.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Butternut squash (peeled, seeded, and cubed)
- Apples (firm and sweet-tart like Honeycrisp or Fuji, peeled and sliced)
- Olive oil or melted butter
- Maple syrup or brown sugar
- Ground cinnamon
- Ground nutmeg
- Salt
- Optional: chopped pecans or walnuts
- Optional: dried cranberries or raisins
- Optional: fresh rosemary or thyme for a savory twist
Directions
- I preheat my oven to 375°F (190°C) and lightly grease a baking dish.
- I place the cubed butternut squash and sliced apples into a large mixing bowl.
- I drizzle them with olive oil or melted butter, then add maple syrup (or brown sugar), cinnamon, nutmeg, and a pinch of salt. I toss everything gently to coat.
- I transfer the mixture to the baking dish and spread it out evenly.
- If I’m using nuts or dried fruit, I sprinkle them on top.
- I cover the dish with foil and bake for 25 minutes.
- I remove the foil and continue baking for another 20–25 minutes, until the squash is fork-tender and starting to caramelize, and the apples are soft and golden.
- I let it rest for a few minutes before serving warm.
Servings and timing
This recipe serves 6 to 8 as a side dish.
Prep time: 15 minutes
Cook time: 45–50 minutes
Total time: Approximately 1 hour
Variations
- I sometimes add a few dabs of goat cheese or crumbled feta for a creamy, savory contrast.
- For a heartier version, I toss in cooked quinoa or wild rice before baking.
- I like using pumpkin pie spice instead of separate spices when I want an easy shortcut.
- If I want extra crispiness, I top it with a light oat and nut crumble for a gratin-style finish.
- I use pear slices instead of apple for a slightly different flavor profile.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in a 350°F (175°C) oven for 10–15 minutes or warm them in the microwave in 30-second intervals. If it seems dry, I add a splash of water or apple juice before reheating to bring back moisture.
FAQs
Can I make this ahead of time?
Yes, I often prep it earlier in the day and keep it covered in the fridge. I bake it just before serving or reheat it gently if already cooked.
What kind of apples work best?
I prefer firm, sweet-tart apples like Honeycrisp, Fuji, or Pink Lady. They hold their shape well and balance the sweetness of the squash.
Can I use frozen butternut squash?
Yes, I use frozen cubed squash if I’m short on time. I don’t thaw it first—just toss it with the apples and bake as directed, adding 5–10 extra minutes if needed.
Is this dish sweet or savory?
It’s naturally sweet, thanks to the apples and squash, but I can make it more savory by skipping the sweeteners and adding fresh herbs like rosemary and thyme.
Can I serve this as a main dish?
Absolutely. I sometimes top it with toasted nuts and a crumble of cheese for a hearty vegetarian meal, or serve it over a grain like farro or couscous.
Conclusion
Butternut Squash Apple Bake is one of my favorite fall side dishes—it’s cozy, colorful, and full of flavor. The combination of sweet apples and earthy squash, gently spiced and roasted to perfection, makes it feel both rustic and refined. Whether I’m serving it at a holiday table or enjoying it during a quiet weeknight dinner, it never fails to bring warmth to the plate.
Print
Butternut Squash Apple Bake
- Total Time: 1 hour
- Yield: 6 to 8 servings
- Diet: Vegetarian
Description
Butternut Squash Apple Bake is a cozy, sweet-savory side dish featuring tender squash, juicy apples, warm spices, and a hint of maple—perfect for fall dinners or holiday tables.
Ingredients
4 cups butternut squash, peeled, seeded, and cubed
3 apples (such as Honeycrisp or Fuji), peeled and sliced
2 tbsp olive oil or melted butter
2 tbsp maple syrup or brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
Optional: 1/4 cup chopped pecans or walnuts
Optional: 1/4 cup dried cranberries or raisins
Optional: 1 tsp chopped fresh rosemary or thyme
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- In a large bowl, combine squash and apple slices.
- Drizzle with oil or butter, add maple syrup, cinnamon, nutmeg, and salt. Toss to coat.
- Transfer to baking dish and spread evenly. Sprinkle with nuts or dried fruit if using.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for another 20–25 minutes until squash is tender and apples are soft.
- Let rest a few minutes before serving warm.
Notes
Add goat cheese or feta for savory contrast.
Mix in cooked quinoa or wild rice for a hearty twist.
Use pumpkin pie spice as a shortcut seasoning.
Top with oat-nut crumble for a gratin finish.
Swap apples for pears for a flavor variation.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
